Smoked whole chicken and turkey legs. Collard Greens with Smoked Turkey Wings and Cornbread This whole chicken is brined, seasoned with our Big Game rub, lemon, garlic, fresh thyme and Next, stuff the cavity with the lemon, onion, garlic and thyme. Follow this step-by-step guide for smoking whole chicken with tips on buying, prepping, brines, injections, rubs, smoking.
Smoked drumsticks can be served at the same time as the whole turkey or cooked earlier, so there's something good to munch on while. Grilled Chicken Drumsticks Grilled Chicken Legs Bbq Chicken Legs Chicken Leg Recipes Whole Roasted Chicken Chicken Drumstick Recipes Smoked Chicken Grilled Meat Marinated Copycat State Fair Turkey Legs. DIY your fair food with these giant seasoned turkey drumsticks fit for a king. You can have Smoked whole chicken and turkey legs using 15 ingredients and 7 steps. Here is how you cook that.
Ingredients of Smoked whole chicken and turkey legs
- You need 2 of whole chickens 3-5 lbs each.
- You need 1 package of turkey legs.
- You need 1 of orange.
- You need 1 of lemon.
- It’s 2 sprigs of rosemary.
- Prepare 4 sprigs of tarragon.
- You need 5 cups of sugar.
- You need 3 1/4 cups of kosher salt.
- It’s 2/3 cup of chili powder.
- You need 1/4 cup of onion powder.
- It’s 1/4 cup of garlic powder.
- It’s 1 teaspoon of cayenne pepper.
- Prepare 6 of dried bay leaves.
- Prepare 1 tablespoon of chopped dehydrated onion.
- It’s 3 gallons of water.
Smoked turkey legs are popular at state fairs, amusement parks, and harvest festivals. Fortunately, there's no need to wait for one to roll around before enjoying your very own smoked turkey leg. Fire up your smoker, or adjust your grill for smoking, and enjoy homemade smoked turkey legs! Complete instructions with pictures for smoking turkey legs concession style like you find at the fair and other special events.
Smoked whole chicken and turkey legs step by step
- Combine 3 cups of kosher salt, 4.5 cups sugar, 6 bay leaves, 1 tbsp chopped dehydrated onions and 3 gallons water to make the brine. Soak the chickens and turkey legs in the brine and refrigerate over night or minimum 4 hours..
- Make the rub. I used Myron Mixon's 'The only other barbecue rub you need' recipe. Combine 2/3 cup chili powder, 1/2 cup sugar, 1/4 cup kosher salt, 1/4 cup onion powder, 1/4 garlic powder and 1 tsp cayenne pepper.
- Soak your choice of wood chunks in water (I used mesquite). Light the charcoal in the smoker. Slice up the orange and lemon into approximately 12 pieces each..
- Rinse the chicken and turkey in cold water and pat dry..
- Stuff each chicken with half an orange, half a lemon, 1 sprig rosemary and 2 sprigs of tarragon..
- Cover the chickens and turkey legs on all sides with the rub..
- Put the chicken breast side up and the turkey legs on the smoker. Smoke at 275° for 3.5 hours or until the white meat hits 160 and the dark reaches 180. Check the temp periodically and add more charcoal and wood chunks as needed..
I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while." ~ Smoked Whole Turkey. Place the turkey in a roasting pan fitted with a rack. Brush the entire turkey with the oil and season liberally with salt and pepper. Meanwhile, mix together the chicken stock, honey and vinegar.